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Abstract:

A low inflammatory oil composition and method for supplementing feed,
nutrition and diet systems with omega-3 to omega-6 balanced oils
comprised of a synergistic blend of at least two oils. The composition
further comprises a synergistic blend of long chain omega-3 oil as a
means to further increase the nutritional value. The composition further
provides an effective increase in reducing inflammation for therapeutic,
and pharmacological treatment in addition to general nutrition and diet
systems.

Claims:

1. A low inflammatory omega-3 oil blend comprised of at least a first oil
containing less than 5% by weight of linoleic acid and less than 2% by
weight of linolenic acid and a second oil resulting in a blended oil
having an omega-6 to omega-3 ratio from 0.1:1 to 1:3, and wherein the
blend of at least the first oil and the second oil contains less than 6%
by weight of linolenic acid.

2. The low inflammatory omega-3 blend according to claim 1, wherein the
omega-6 to omega-3 ratio is from 0.01 to 1.0.

3. The low inflammatory omega-3 blend according to claim 1, wherein the
first oil is at least one of Salba, High-oleic Moringa Oleifera seed, or
High Linolenic Flax oil.

4. The low inflammatory omega-3 blend according to claim 1, wherein the
second oil is at least one of coconut oil or Hi Oleic Peanut Oil.

5. A method of utilizing the low inflammatory omega-3 oil blend according
to claim 1, further comprised of a third oil containing at least 30% by
weight of combined DHA and EPA, wherein the omega-3 oil blend is added to
at least one of a food, beverage, nutritional supplement, or
pharmaceutical, and wherein the combination of DHA and EPA is at least 30
mg per serving.

6. A method of utilizing the low inflammatory omega-3 oil blend according
to claim 1, further comprising at least 2% of pineapple juice on a weight
basis to the omega-3 long chain PUFA weight.

7. A method of utilizing the low inflammatory omega-3 oil blend according
to claim 1, further comprising a sinapyl compound including the sinapyl
compound as isolated from pineapple juice.

8. A method of utilizing the low inflammatory omega-3 oil blend according
to claim 1, further comprising a sulfur containing antioxidant.

9. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 8, further comprising a sulfur containing antioxidant
including the sulfur containing antioxidant as isolated from broccoli.

10. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 8, wherein the sulfur containing antioxidant contains
at least one of sulforaphane and a sulforaphane precursor glucosinolate
including sulforaphane glucosinolate.

11. A method of utilizing the low inflammatory omega-3 oil blend
according to claim 8, further comprising a ferulic acid containing
antioxidant.

12. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 11, wherein the ferulic acid is from coffee fruit.

13. A method of utilizing the low inflammatory omega-3 oil blend
according to claim 8, further comprising a manganese oxide emitting a
blue color at ambient temperatures on a weight basis of at least 10 ppm.

14. A method of utilizing the low inflammatory omega-3 oil blend
according to claim 1, further comprising less than 24% by weight of
phytosterols.

15. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 14, wherein the phytosterols are converted from
non-esterified phytosterols to triglyceride-recrystallized phytosterols.

16. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 14, wherein the phytosterols are converted from
non-esterified phytosterols to triglyceride-recrystallized phytosterols
in medium chain triglycerides.

17. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 14, wherein the triglyceride-recrystallized
phytosterols is infused into the omega-3 oil blend by at least one of the
sequential steps of: a. Adding the triglyceride-recrystallized
phytosterols to at least 10% by weight of carbon dioxide, b. Increasing
the pressure of the combined triglyceride-recrystallized phytosterols and
carbon dioxide to a pressure at least 3 psi greater than the
supercritical pressure of carbon dioxide and a temperature of at least 2
F greater than the supercritical temperature of carbon dioxide, c. Adding
the combined triglyceride-recrystallized phytosterols and carbon dioxide
supercritical mixture to the omega-3 long chain PUFA under rapid
expansion conditions to concurrently recrystallize the phytosterols to
crystal size of less than 1000 nm to 20 nm and decreasing the temperature
of the triglyceride-recrystallized phytosterols to less than 40 C within
60 seconds.

18. A method of utilizing the low inflammatory omega-3 oil blend
according to claim 1, further comprising at least one of vegetal chitosan
and chitin-glucan at 0.1 to 4.0 percent by weight of second oil wherein
the at least one of vegetal chitosan and chitin-glucan is mixed into the
second oil prior to being incorporated into the omega-3 oil blend.

19. The method of utilizing the low inflammatory omega-3 oil blend
according to claim 18 wherein the at least one of vegetal chitosan and
chitin-glucan is mixed into the second oil combined with supercritical
carbon dioxide at a ratio of between 100 and 0.5 for second oil to
supercritical carbon dioxide.

Description:

[0001] It is an object of the invention to maximize the bioavailability
and serving size of omega-3 long chain PUFA "O3-PUFA" by preparing an
O3-PUFA delivery system that minimizes adverse enzymatic and oxidation
reactions both from manufacturing to consumption of the delivery system
and during consumption of delivery system.

[0002] Hi Oleic Peanut Oil, hereinafter referred to as "Peanut-Hi9", has
both <3.5% of linoleic, preferably <3.2%, and specifically
preferred <2.95% on a weight basis, w/oleic >75% and specifically
preferred >79% on a weight basis.

[0003] High-oleic Moring a Oleifera seed oil, hereinafter referred to as
"MO-Hi", has both <3.0% of linoleic, preferably <2.0%, and
specifically preferred <1.0% on a weight basis, with an oleic
composition >70% and specifcally preferred >74% on a weight basis.

[0004] High linolenic Flax Oil, is hereinafter referred to as "Flax-Hi3",
has a linolenic to linoleic ratio >6, preferably >6.2, specifically
preferred >6.4, and also linolenic >65%, preferably >68%,
specifically preferred >72% on a weight basis.

[0005] Salvia hispanicaL.(chia), is hereinafter referred to as "Salba", is
the most nutritionally dense form of chia. There are over 80 generic
strains of chia, and Salba is a blend of the only two registered
varieties--SahiAlba 911 & 912.

[0006] One embodiment of the O3-PUFA delivery system is an omega-3 long
chain PUFA concentrate comprised of multiple oils resulting in an
aggregate of omega-6 to omega-3 long chain PUFA ratio is from 0.01 to
2.8. The preferred ratio is between 0.01 to 0.24. Of the multiple oils,
the preferred second oil has an omega-9 to omega-6 ratio from 5 to 20,
and is blended with an omega-3 enriched oil (e.g., fish oil, concentrate
fish oil, microalgae oil such as Martek®, etc.) having a O3-PUFA
content of at least 20 percent on a weight basis. The specifically
preferred second oil has less than 2.5% by weight of linolenic acid in
order to minimize oxidation between the manufacturing and consumption
periods of time. Linolenic, which is a short chain omega-3, does not have
a competing interaction with long-chain omega-3, but as noted will
adversely impact shelf life. The particularly preferred second oil also
has an omega-6 to omega-3 long chain PUFA ratio from 0.01 to 2.8, and
more preferably between 0.01 to 0.24; and an omega-9 to omega-6 ratio of
at least 5 to 1 (preferably between about 50 to 1, and more preferably
between from about 20 to 5, and particularly preferable between from
about 50 to 20).

[0007] The omega-3 long chain PUFA concentrate is subsequently added to a
wide range of consumer products including food, beverage, nutritional
supplement, or pharmaceutical products having an omega-3 dosage of
greater than 50 mg per serving, but at least 30 mg per serving. The
particularly preferred formulation, notably for food products that are
rich in oil (e.g., mayonaisse, salad dressings, peanut butter, etc.)
utilize oils having an aggregate of omega-6 having a weight % less than
5%, though preferably less than 2.1%.

[0008] Another embodiment incorporates at least 2% of pineapple juice on a
weight basis to the omega-3 long chain PUFA weight. A preferred
formulation further comprises a sinapyl compound including the sinapyl
compound as isolated from pineapple juice. The particularly preferred
formulation does not require pineapple juice, but utilizes a sinapyl
compound as isolated from pineapple juice into the omega-3 long chain
concentrate. Alternatively, the concentrate contains a sulfur containing
antioxidant particularly when iron is present in the food, beverage,
nutritional supplement, or pharmaceutical products. The particularly
preferred sulfur containing antioxidant is isolated from broccoli. Yet
another alternative antioxidant, and the specifically preferred, contains
at least one of sulforaphane and a sulforaphane precursor glucosinolate
including sulforaphane glucosinolate. Another embodiment of antioxidant
is ferulic acid, particularly from coffee fruit.

[0009] Another embodiment is the resulting blended oil having an omega-6
to omega-3 ratio from 0.1:1 to 1:3, and at least the first oil and the
second oil containing less than 6% by weight of linolenic acid.

[0010] Yet another embodiment of the low inflammatory omega-3 blend is
where the omega-6 to omega-3 ratio is from 0.01 to 1.0.

[0011] It is well known in the art, that the vast majority of antioxidants
when utilized at high levels become pro-oxidant. A particularly preferred
blend of antioxidant is a curcumin C3 complex on a weight basis of at
least 10 ppm, and Vitamin E of at least 100 ppm. A specifically preferred
blend alternatively includes a manganese oxide emitting a blue color at
ambient temperatures on a weight basis of at least 10 ppm, and Vitamin E
of at least 100 ppm.

[0012] A preferred method of utilizing the omega-3 long chain PUFA
concentrate is to prepare the omega-3 long chain PUFA oil into an
emulsion (preferably a microemulsion, and particularly preferred as a
nanoemulsion) with the antioxidant subsequently added to the water phase
with the already prepared omega-3 long chain PUFA concentrate micro- or
nano-emulsion. The particularly preferred method of preparing the
emulsion is the addition of medium chain triglyceride at a weight ratio
to omega-3 long chain PUFA of at least 0.25 to 3, and an emulsifier at a
ratio to omega-3 long chain PUFA of at least 0.25 to 3. The prepared
micro- or nano-emulsion is then subsequently added to a food or beverage
product at a level of at least 35 to 2000 mg of omega-3 long chain PUFA
per serving.

[0013] It is known in the art that a high level of phytosterols provides
oxidative stability benefits to omega-3, but excessive levels detract
from the efficacy of omega-3. The inventive use of phytosterols therefore
must be less than 24% by weight of phytosterols. It is also known that
phytosterols converted from non-esterified phytosterols to
triglyceride-recrystallized phytosterols provide superior performance,
but the inventive recrystallized phytosterols are converted from
non-esterified phytosterols to triglyceride-recrystallized phytosterols
using medium chain triglycerides. The triglyceride-recrystallized
phytosterols is infused into the omega-3 long chain PUFA concentrate by
at least one of the sequential steps of: [0014] Adding the
triglyceride-recrystallized phytosterols to at least 10% by weight of
carbon dioxide, [0015] Increasing the pressure of the combined
triglyceride-recrystallized phytosterols and carbon dioxide to a pressure
at least 3 psi greater than the supercritical pressure of carbon dioxide
and a temperature of at least 2 F greater than the supercritical
temperature of carbon dioxide, [0016] Adding the combined
triglyceride-recrystallized phytosterols and carbon dioxide supercritical
mixture to the omega-3 long chain PUFA under rapid expansion conditions
to concurrently recrystallize the phytosterols to crystal size of less
than 1000 nm to 20 nm and decreasing the temperature of the
triglyceride-recrystallized phytosterols to less than 40 C within 60
seconds.

[0017] Yet another embodiment of the omega-3 long chain PUFA concentrate
utilizes at least one of vegetal chitosan and chitin-glucan at 0.1 to 4.0
percent by weight of a second oil wherein the at least one of vegetal
chitosan and chitin-glucan is mixed into the second oil prior to being
incorporated into the omega-3 long chain PUFA concentrate. Without being
limited by theory, the vegetal chitosan and/or chitin-glucan
preferentialy adsorbs the second oil (i.e., the non-omega-3 long chain
PUFA containing oil) limiting it's bioavailability while providing an
"encapsulant" around the omega-3 long chain rich portion of the micro- or
nano-emulsion. Maximizing the adsorption of the non-omega-3 long chain
oil is preferentially achieved inclusion of the at least one of vegetal
chitosan and chitin-glucan into the second oil, preferentially combined
with supercritical carbon dioxide at a ratio of between 100 and 0.5 for
second oil to supercritical carbon dioxide.

[0018] The preferred sources of ingredients utilized in the invention are:

[0019] Vegetal chitosan and/or chitin-glucan from KitoZyme.

[0020] Second oil is coconut oil. The more preferred is a high oleic
peanut oil including cultivars AT-201, GA-02C, and FR-458. The
specifically preferred is MO-Hi.

[0022] At least 2% of pineapple juice on a weight basis to the omega-3
long chain PUFA weight. Preferred is sulforaphane and a sulforaphane
precursor glucosinolate including sulforaphane glucosinolate from
pineapple.

[0023] Curcumin C3 complex on a weight basis of at least 10 ppm, inositol
on a weight basis of at least 50 ppm and mixed tocotrienols of at least
100 ppm

[0024] Manganese oxide emitting a blue color at ambient temperatures, as
known in the art by by Mas Subramanian of Oregon State University in
Corvallis

[0027] A method for improving the glucose tolerance of a glucose
intolerant individual comprising administering a lipid system comprising
alpha-linolenic acid (C18:3n-3), omega-6 fatty acids, and omega-9 fatty
acids wherein the ratio of said omega-6 fatty acids to said
alpha-linolenic acid (C18:3n-3) is from about 0.25:1 to about 3:1, and
the ratio of said omega-9 fatty acids to said alpha-linolenic acid
(C18:3n-3) is from about 0.4:1 to about 3:1.

[0028] A method for improving the glucose tolerance of a glucose
intolerant individual comprising administering a lipid system to said
glucose intolerant individual, said lipid system comprising omega-3 fatty
acids, omega-6 fatty acids, and omega-9 fatty acids wherein the ratio of
said omega-6 fatty acids to said omega-3 fatty acids is between 0.25:1
and 3:1; and the ratio of said omega-9 fatty acids to said omega-3 fatty
acids is between 0.4:1 and 3:1.

[0029] A nutritional supplement for administration to children, the
nutritional supplement comprising: a protein component; a carbohydrate
component; and a lipid component comprising a source of DHA, wherein the
supplement has an omega.-6:ω-3 fatty acid ratio of about 6:1 or
less.

[0030] A nutritional supplement for administration to children, the
nutritional supplement comprising: a protein component; a carbohydrate
component; and a lipid component comprising, in % w/w of the total lipid
component: between about 10% and about 50% canola oil; between about 5%
and about 40% soy oil; between about 5% and about 40% high oleic
sunflower oil; between about 5% and about 40% medium chain triglyceride
oil; between about 1% and about 20% corn oil; and between about 0.1% and
about 10% of a source of DHA.

[0031] A prepared food product, comprising a cholesterol-free fat
composition having a balanced mixture of fatty acids, comprising between
15% by weight and 40% by weight linoleic acid, between 20% and 40% by
weight saturated fatty acid comprising at least one saturated fatty acid
selected from the group consisting of lauric acid, myristic acid, and
palmitic acid, and no more than 1% elaidic acid or other unnatural trans
fatty acids by weight; wherein the ratio of polyunsaturated fatty acids,
including linoleic acid, to saturated fatty acids is from 0.5:1 to 2:1,
and wherein said fat composition and said food product are suitable for
human or animal ingestion for increasing the HDL concentration and the
HDL/LDL concentration ratio in the blood serum.

[0032] A cholesterol-free fat composition having a balanced mixture of
fatty acids, comprising between 15% by weight and 40% by weight linoleic
acid, between 20% and 40% by weight saturated fatty acids, wherein at
least one said saturated fatty acid is selected from the group consisting
of lauric acid, myristic acid, and palmitic acid, and no more than 1%
elaidic acid or other unnatural trans fatty acids by weight; wherein the
ratio of polyunsaturated fatty acids, including linoleic acid, to
saturated fatty acids is from 0.5:1 to 2:1, and wherein said
cholesterol-free fat composition is suitable for human or animal
ingestion for increasing the HDL concentration and the HDL/LDL
concentration ratio in the blood serum.

[0033] The nutritional additive of claim 2 wherein the ratio of omega-3
fatty acids to omega-6 fatty acids is greater than about 2.

[0034] The invention desires to achieve a balanced omega-3 to omega-6
ratio (i.e., greater than 1, and under all circumstances less than 0.25
which remains superior to the oil ratio utilized within the classic
Western diet). The oil blend is comprised of at least two oils, a first
oil high in linolenic and a second oil high in with ultra-low linoleic
oil. A particularly preferred third oil is further included an omega-3
(in the form of DHA and/or EPA) concentrate wherein the omega-3 is
greater than 25%, preferably greater than 50%, and specifically preferred
greater than 55%.

[0035] The oil blend composition, is a blend of at least two oils
comprised of a first oil Flax-Hi3 where the Flax-Hi3 is <8%
(preferably <7.5%, specifically <7.4%) and a second oil of Peanut
Oil--GA-O2C>91%. The oil blend has an oleic composition >60%,
preferably >63%, and specifically >64.5%.

[0036] The oil blend composition, is a blend of at least two oils
comprised of a first oil Flax-Hi3 where the Flax-Hi3 within the balanced
Omega-3:Omega-6 oil (a ratio of >1) oil composition having <6%
Flax-Hi3 oil, preferably <5%, and more specifically <4%; with a
second oil of Peanut-Hi9 >95%, such that the blend has an oleic weight
composition >65%, preferably >70%, and more specifically >74%.

[0037] Yet another oil blend composition, with the term oil blend
composition interchangeable used as omega-3 concentrate, is a balanced
Omega-3:Omega-6 oil (a ratio of >1) having a first oil of Flax-Hi3 of
<2%, preferably <1.5%, and more specifically <1.0%; with a
second oil of MO-Hi at a weight basis >98% such that the blended oil
has an oleic weight basis >65%, preferably >70%, and more
specifically >72%.

[0038] Yet another oil blend composition, with the term oil blend
composition interchangeable used as omega-3 concentrate, is a balanced
Omega-3:Omega-6 oil (a ratio of >1) having a first oil of Salba of
<4%, preferably <1.5%, and more specifically <1.0%; with a
second oil of MO-Hi at a weight basis >98% such that the blended oil
has an oleic weight basis >65%, preferably >70%, and more
specifically >72%.

[0039] Yet another oil blend composition, with the term oil blend
composition interchangeable used as omega-3 concentrate, is a balanced
Omega-3:Omega-6 oil (a ratio of >1) having a first oil of Salba of
<4%, preferably <1.5%, and more specifically <1.0%; with a
second oil of coconut oil at a weight basis >98% such that the blended
oil has a linoleic weight basis <5%, preferably <3%, and more
specifically <2%.

[0040] The oil blend is best with an omega-6 to omega-3 ratio from 0.01 to
2.8, and preferably from 0.3 to 1.2. More preferred is such that the
omega-6 to omega-3 ratio is less than, such as from 0.5 to 0.99. The
omega-3 content of the first oil has at least 20 percent on a weight
basis, and the second oil has an omega-9 to omega-6 ratio from 5 to 90.

[0041] Achieving superior oil stability necessitates a minimum amount of
omega-3, thus having a balanced omega-6 to omega-3 ratio will have an
omega-3 oil blend that contains less than 6% by weight of linolenic acid
and the omega-6 to omega-3 ratio is from 0.5 to 0.99.

[0042] More preferred is an oil blend that contains less than 4% linolenic
by weight basis and specifically preferred is less than 2% linolenic.

[0043] The ultimate low inflammatory oil has less than 2% by weight basis
of linoleic and an omega-6 to omega-3 ratio less than 1.

[0044] The best and healthiest method of achieving a balanced omega-6 to
omega-3 ratio is by minimizing the weight percentage of linoleic acid.
The preferred oleic weight percentage basis is greater than 60% or
alternatively when using coconut oil the oleic weight percentage basis is
less than 3%. The particularly preferred oleic weight basis is greater
than 65%, and the specifically preferred oleic weight basis is greater
than 70%. The second oil preferably has an omega-9 to omega-6 ratio
greater than 9, and preferably greater than 25. The first oil has a
linolenic weight percentage greater than 70%. The first oil exception is
the use of Salba that naturally has anti-inflammatory benefits further
amplified by minimizing linoleic acid in the blend and the second oil
exception is coconut oil that is virtually void of oils having carbon
length greater than 13.

[0045] The omega-3 blend is further comprised of a third oil to
incorporate long-chain omega-3, as compared to short chain (i.e.,
linolenic) having an omega-6 to omega-3 ratio from 0.01 to 0.20, wherein
the third oil is comprised of at least 30% by weight of a combination of
DHA and EPA.

[0046] Specific formulations of the oil blend are: [0047] at least a
first oil and a second oil resulting in a blended oil having an omega-6
to omega-3 ratio from 0.01 to 3, has a blended composition of at least
60% oleic acid, at least 0.5% linolenic acid, and at most 8.0% linoleic
acid; or

[0048] at least 65% oleic acid, at most 8.0% linolenic acid, and at most
3.0% linoleic acid; or

[0049] at least 65% oleic acid, at most 4.0% linolenic acid, and at most
3.0% linoleic acid.

[0050] Food Products

[0051] The utilization of the preferred LI Oil is included a wide range of
food and nutraceutical products as known in the art. It is further
understood that dual (or otherwise known as isolated) packages such that
the first oil and third oil are within one of the dual packages and the
second oil is in the other of the dual packages. The inclusion of the LI
Oil is utilized in the same method as inclusion of traditional food oils,
omega-3 enriched oils, etc.

[0052] Each of the above formulations further utilize the omega-3 oil
blend further comprised of a third oil containing at least 30% by weight
of combined DHA and EPA. The now omega-6 to omega-3 oil blend is balanced
and incorporated into at least one of a food, beverage, nutritional
supplement, or pharmaceutical, and wherein the combination of DHA and EPA
is at least 30 mg per serving.

Patent applications by Michael H. Gurin, Glenview, IL US

Patent applications in class Carbohydrate or lignin, or derivative

Patent applications in all subclasses Carbohydrate or lignin, or derivative